English Madeleines
 
Prep time
Cook time
Total time
 
Serves: 9
Ingredients
  • 100 grams butter
  • 100 grams caster sugar (or the granulated sugar you get in US)
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 100 grams self raising flour ( or 100 grams flour sifted with 1 tsp baking powder and pinch salt)
  • 3-4 tbsp red jam, sieved and melted ( I used raspberry jam- but you could also use cherry jam)
  • 50 grams desiccated coconut
  • 5 glacĂ© cherries, halved ( I used maraschino cherries)
Instructions
  1. Preheat oven to 180 C or 350 F.
  2. Grease ten dariole moulds ( or a muffin tin- I got 9 cupcake shaped madeleines from my batter).
  3. Cream butter and sugar and beat till pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add vanilla extract.
  6. Fold in half the flour, using a tablespoon. Fold in rest.
  7. Scoop the batter into moulds or muffin pan, filling them three-quarters full.
  8. Bake for 15-20 minutes until well risen and tester comes out clean.
  9. Let cool on wire rack for 20 minutes
  10. When the cakes are almost cold, (If you have used dariole moulds trim the bases so that they stand firmly) brush each cake with melted jam all across.
  11. Then either with the cake speared on a skewer or fork, roll the cakes in coconut to coat.
  12. Top each madeleine with half a glacé cherry.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/03/23/english-madeleines/